{"id":4221,"date":"2012-04-12T19:41:41","date_gmt":"2012-04-12T19:41:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4221"},"modified":"2012-04-12T19:41:41","modified_gmt":"2012-04-12T19:41:41","slug":"gelbfisch-sussauer-tangcu-huangyu","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/gelbfisch-sussauer-tangcu-huangyu\/","title":{"rendered":"Gelbfisch s\u00fc\u00dfsauer (Tangcu huangyu)"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Gelbfisch (Pseudosciaena polyactis) ca. 1 kg
\n2 EL Sojaso\u00dfe
\n2 EL Reiswein
\n4 EL Essig
\n3 EL Zucker
\n1 St\u00fcck Ingwer
\n2 Fr\u00fchlingszwiebeln
\n1 TL St\u00e4rke mit etwas Wasser anger\u00fchrt<\/p>\n

Zubereitung<\/strong>
\nDen Fisch s\u00e4ubern, auf beiden Seiten \u00fcber Kreuz leicht einschneiden und mit einer Mischung aus Sojaso\u00dfe und Reiswein einpinseln. \u00bd Stunde einziehen lassen. Ingwer und Fr\u00fchlingszwiebeln hacken, letztere nach gr\u00fcnen und wei\u00dfen Teilen getrennt. Den Fisch leicht trockentupfen, in siedendem \u00d6l auf gro\u00dfer Flamme anbraten, dabei mehrmals vorsichtig wenden, bis er goldfarben ist und duftet. Herausnehmen und auf einer Platte anrichten. Es ist wichtig, da\u00df das \u00d6l hei\u00df genug ist, und der Fisch nicht zu lange gebraten wird, sonst zerf\u00e4llt er.
\nIn den Wok ein wenig \u00d6l geben, Ingwer und die wei\u00dfen Teile der Fr\u00fchlingszwiebeln leicht anbraten, eine Tasse klares Wasser sowie Zucker und Essig dazugeben. Auf gro\u00dfer Flamme aufkochen, wenn es kocht, die mit Wasser anger\u00fchrte St\u00e4rke dazugeben, kurz sieden lassen, dann die So\u00dfe \u00fcber den Fisch gie\u00dfen. Mit den gr\u00fcnen Fr\u00fchlingszwiebeln bestreuen und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Gelbfisch (Pseudosciaena polyactis) ca. 1 kg 2 EL Sojaso\u00dfe 2 EL Reiswein 4 EL Essig 3 EL Zucker 1 St\u00fcck Ingwer 2 Fr\u00fchlingszwiebeln 1 TL St\u00e4rke mit etwas Wasser anger\u00fchrt Zubereitung Den Fisch s\u00e4ubern, auf beiden Seiten \u00fcber Kreuz leicht einschneiden und mit einer Mischung aus Sojaso\u00dfe und Reiswein einpinseln. \u00bd Stunde einziehen … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,151,19,6],"tags":[],"class_list":["post-4221","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-fisch-2","category-fisch","category-hauptgerichte","item-wrap"],"yoast_head":"\nGelbfisch 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Rotbarsch) Pflanzen\u00f6l zum Fritieren 3-4 Sternanis 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 1 Knoblauchzehe So\u00dfe: 2 EL Reiswein 2 EL dunkle Sojaso\u00dfe 1 Tasse Wasser \u00bd TL Zucker 1 TL St\u00e4rke Sesam\u00f6l Zubereitung Das Fischfilet s\u00e4ubern, trockentupfen und in ca. 5 cm x 3 cm gro\u00dfe\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3451,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischduft-auberginen-yuxiang-qiehua\/","url_meta":{"origin":4221,"position":2},"title":"Fischduft-Auberginen (yuxiang qiehua)","author":"Steffen","date":"6. 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